When I was out east …” whenever Mrs Gascoigne spoke this formula, the distance between I the ears. The sound such as “once upon a time …” – only that the mother of my fairy tale from a thousand and one night of drinking and told married Scottish cousin then experienced in the Country club of Colonial Malaysia. Teen I sat at the lady’s feet, listened, and decided to look one day, even if it is true, that is that Malay chefs never cook two of the same curries, that the preparations but they are all fabulous. After my studies I traveled to Kuala Lumpur, where I found that Mrs Gascoigne had sooo right! Since then, I love not only Malaysia but the whole of the Malay archipelago from the island of Penang is up over at the Kei-Islands. I’ve eaten there, never fine, but always terrific, because the boys can spice up.
in Order to give at least the slightest idea of the cuisine of the 20 000 Islands, I here is a Curry, for its preparation you need a flash hacker, as well as a lot of ingredients, which exceeds the number two. “Yes, because I must all the stupid spices only buy …” Yes, my Lord, or my lady, must you want, such as Yes, no one in the hobby room to a closet with a Hammer and nails to build. So we buy the spices as well as a few more unusual ingredients, and we make sure that our flash hacker works. He does not, we will buy a new one. And to listen to whining.
Here are the list of ingredients
We obtain: 400 g firm Tofu (not Silken tofu), 1 can of coconut milk (about 200 ml), 400 g of scallop meat (or scallops, there are TK, you can place an order, you find in the Asian supermarkets of big cities), fresh lemon grass, fresh lime leaves (this is how you get them), chili powder, salt, shallots, garlic cloves, fresh ginger root, fresh red Peppers (mild), 1 TSP. of Sambal Terasi (stinks, but is indispensable), ground almonds (or hazelnuts), 1 TSP coriander (powder), 1 TSP Paprika (sweet, powder), 1/2 TSP turmeric (powder), lime juice and vegetable oil.
The reason why Mrs Gascoignes chefs never two of the same curries prepared, lies in the fact that they are “out of the Lamäng” cooked (from the wrist). The quantity of curries are always negotiable. Not negotiable, however, is that lemon grass is in the game, fresh ginger, Chili and the umraunte Sambal Terasi, a alone gray-brown and foul-smelling Gebrösel from first mashed and then fermented shrimp; there are in the Asian food Shop and is only used in small quantities, similar to the anchovy. It’s cringe to get a taste of pur let, let it, then the perfume behind the ear lobe is simply absent.
To prepare: cut the Tofu into pieces of the size of the scallop crop. 1 stalk lemon grass finely chop 2 lemon leaves (if available), cut into thin strips, both of which mix with 1/2 TSP Chili (aka Cayenne) and 1/2 TSP salt in a bowl (glass, ceramic, not metal), with 125 ml of boiling water and mix the tofu pieces inserted therein for 1-2 hours.
For the preparation of a Bumbu-mentioned spice paste 3 shallots, 2 cloves of garlic, 5 cm ginger (peeled), 3 red Peppers (deseeded), a thumbnail-sized amount of Sambal Terasi, 2 TBSP ground almonds, coriander, Paprika and turmeric to process together with the juice of 1/2 a lime, 2 TBSP Oil and 2 TBSP water in a flash, hacking a smooth Paste (in Kuala Lumpur, a breathless city with great night markets, one would mortars, everything, but we will not do this to us).
in A saucepan heat the medium, and the Paste may not burn in it while Stirring with a wooden spoon for 4-5 minutes to roast (). With the tofu marinade (incl. the solid ingredients) and cook for 20 minutes quietly simmer. The coconut milk, stir, 3 minutes to cook and the Sauce with the juice of 1/2 lime and salt to taste.
Sri Owen, I’ve adapted the recipe, says: Up here, the dish can be prepared and then cold stored.
The Sauce and bring to a boil, the Tofu in it for 4-5 minutes to heat (without stirring wild, the tofu pieces should remain whole), then the scallops give a delicate fold, the pot lids, remove from heat and add the mussels in the residual heat for a few minutes let.
The Curry taste and sprinkled white rice with the Coriander and peanuts and serve.
And how is Kuala Lumpur else?
Kuala Lumpur varies from year to year rapidly, but what remains is the people-friendly atmosphere. The Juxtaposition of Malays, Indians and Chinese are guaranteed a varied cuisine that is best enjoyed at night, when the “supper” referred to the night meals to hundreds of people is midnight outside and eat, because even at night the temperature will not fall below 22 degrees. One can sit on plastic chairs and eating off of plastic dishes tremendously scrumptious dishes – the a stands for fish, the other noodles, the third soups – all this is for little money, actually for less than nothing, it’s terrific. No one places value on Externals.
In Malaysia, you drink tea to eat, where you will find a excellent like the following recommended on the markets barely. Allows for the “suppers” to the best of a Local take-away and with the new plates, no questions. Usually the answer is: “Dont’ask, eat.“”Also, this is for me, the opening formula of a fairy tale, for culinary however.